Home · Recipes · Historical Cookbook · Puddings

Rusk Pudding

6 servings

Ingredients

• 200 g rusks
• 1 large cup raisins
• 6 pcs eggs
• 0.5 l milk
• 1 tbsp sugar
• butter (a little)

Instructions

1. Soak the rusks in the milk, carefully remove them without crushing, and layer them with the raisins and small pieces of butter in a prepared pudding mold.
2. Whisk the milk drained from the rusks with the eggs, add the sugar, and pour over the rusks.
3. Cook the pudding for 1½ hours and serve with white wine sauce.

Modernized from a treasured 19th-century German cookbook.